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Southwestern Omelet
Source: dLife

Salsa adds a great "south of the border" taste to this hearty vegetable omelet.

Rating:
Prep Time: 5 minutes
Cook Time: 6 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 1 servings
Amount Per Serving
Calories 157.6
Total Carbs 8.1 g
Dietary Fiber 0.8 g
Sugars 5.3 g
Total Fat 2.9 g
Saturated Fat 1.8 g
Unsaturated Fat 0.0 g
Potassium 458.5 mg
Protein 22.7 g
Sodium 508.5 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 3 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

6 each  egg whites
1 each  cooking spray
2 tbsp  chopped red bell peppers
2 tbsp  chopped tomato
1 tbsp  fresh mushroom slices
1 tsp  minced onion
3 tbsp  salsa
1 tbsp  sour cream
Directions
  1. In medium bowl, combine egg whites, bell pepper, tomato, mushroom, and onion.
  2. Coat medium nonstick skillet with cooking spray. Heat over medium. Pour egg mixture into skillet.
  3. With spatula, lift edges of eggs as they start to set, tipping pan allowing uncooked eggs to run underneath. Cook for 2 to 4 minutes or until almost set.
  4. Flip omelet, cook additional minute. Fold omelet in half, moving to serving plate. Garnish with salsa and sour cream . Serve immediately.

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